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Traditional Lamb Stew Recipe
Traditional Lamb Stew Recipe photo by Taste of Home
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Traditional Lamb Stew Recipe

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From Fort Collins, Colorado, Margery Richmond writes, "This is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it."
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 4 servings

Ingredients

  • 1-1/2 pounds lamb stew meat
  • 2 tablespoons olive oil, divided
  • 3 large onions, quartered
  • 3 medium carrots, cut into 1-inch pieces
  • 4 small potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced chives
  • 1/2 teaspoon minced fresh thyme

Directions

  1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; Bring to a boil.
  2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
  3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
  4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Yield: 4 servings.
Originally published as Traditional Lamb Stew in Taste of Home April/May 2004, p19

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Traditional Lamb Stew

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
JGa2595176 254199
Reviewed Sep. 16, 2016

"We are all so full! We made the lamb stew tonight for dinner. The only change was that we placed in slow cooker to let slow simmer all day. The lamb was so tender it just melted in our mouths. Delicious meal. Great dish for fall and winter. Thanks for sharing."

MY REVIEW
Ginko13 236167
Reviewed Nov. 2, 2015

"This was a great recipe, the adults as well as the kids enjoyed it, it is officially in the rotation. I did double the broth and of course the flour and seasonings. I also put the meat and juices in the oven without the veggies for a half hour and then added the veggies and baked for an hour. It was easy, beautiful and delicious. Thanks much for the recipe."

MY REVIEW
Mullinswood 224575
Reviewed Apr. 9, 2015

"Great recipe. I doubled the beef broth to get all my vegetables covered. 1 1/2 hours in the oven.. Also doubled the spices to accommodate the extra broth. I used two tablespoons of flour, and still had to use a tablespoon of corn starch in order to get the gravy to thicken."

MY REVIEW
Dbaron58 217125
Reviewed Jan. 6, 2015

"Delicious but I did make one simple change, I deglazed the pot with some red wine before adding potatoes and broth. I also added parsnips and mushrooms as I had them in the house and they needed to be eaten."

MY REVIEW
bjsilve0 67871
Reviewed Apr. 3, 2014

"Best lamb stew I have ever had."

MY REVIEW
ellieb1983 145701
Reviewed Nov. 2, 2013

"Absolutely wonderful recipe. So very delicious. Fresh herbs at the last minute. Does not require white wine which I never have on hand."

MY REVIEW
jazznj 53669
Reviewed Oct. 23, 2013

"Added cream to give more gravy to the stew and also fresh rosemary"

MY REVIEW
Helen Hayes 91851
Reviewed Nov. 23, 2012

"This is the best Lamb stew I have every had.

I have made it over and over. I have passed this on to family who say they don't care for Lamb, but love this!"

MY REVIEW
margeryrichmond 132470
Reviewed Mar. 3, 2012

"Everyone loved this stew. I plan to make it again for St. Patrick's Day."

MY REVIEW
budlight 108841
Reviewed Oct. 12, 2009

"Best lamb stew I ever made. Easy, flavorful. Husband loved it."

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